1/4 cup olive oil
1/2 cup chopped celery
1 medium onion, chopped
2 tablespoons minced garlic
1 (26 ounce) jar spaghetti sauce
1 (28 ounce) can diced tomatoes with liquid
8 ounces canned or fresh mushrooms, sliced
1/2 cup marinated pepper strips
Salt and pepper to taste
2 tablespoons red wine
6 cooked chicken breast halves OR
1 cooked, broiler chicken, cut up about 2 pounds
In a large skillet heat the olive oil. Sauté onion, celery, and garlic until celery is tender and onion is lightly browned.
Stir in spaghetti sauce, tomatoes, mushrooms, pepper strips, salt, pepper, and red wine. Add chicken to the skillet. Simmer uncovered, for about 30 minutes, or until chicken cacciatore is tender. Serve chicken cacciatore over pasta.